3-4citrus fruit of various kinds and sizes(oranges, grapefruits, pink grapefruits, pomelos, clementines, blood oranges and even kumquats are all good here - though stay away from anything too small and soft, like mandarins)
With a sharp paring knife, cut the peel away from the citrus, taking care to remove all the pith. Slice the citrus into ½-inch-thick slices. Slice the onion into half-moon crescents. Arrange the citrus and onion slices interchangeably on a big platter in several layers.
Chop pistachios and thyme roughly, and sprinkle over the fruit.
Shake or vigorously stir together olive oil, orange marmalade and lime juice until well combined. Pour liberally over salad.
Top with lime zest, smoked paprika or cayenne pepper. Finish the salad off with a generous sprinkle of Maldon sea salt.
NOTE: Spicy citrus salad pairs well with a Breakfast Martini cocktail.
Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallot and garlic and cook until they are soft and fragrant, but before they start to change colour.
Add the basmati rice and cook until the rice is toasted, but before it starts to change colour. Add the hot water. The water should simmer immediately.
Add a pinch of salt, cover, and put the pot directly in the oven, on the middle rack. Cook for 12 minutes, then remove the rice from the oven and cover the pot with a kitchen towel (or paper towel), and let sit in a warm place.
While the basmati rice is cooking, prepare the wild rice. Heat enough grapeseed oil in a sauté pan such that when you add the rice it will be completely submerged in oil. Heat the oil until it is smoking, add a pinch of salt.
Add the wild rice, and swirl immediately. The rice grains will fry and puff up very quickly; swirling ensures that they cook evenly. When the rice is puffy, pour it out into a strainer.
Then lay the ice out on a tray lined with paper towels to continue draining.
Heat the vinegar and sugar with 1/4 cup water. When the liquid comes to a boil, remove it from the heat and immediately add the dried fruit to rehydrate.
Let the fruit cool in the liquid.
Finally, prepare the curry oil. Heat approximately 1/4 cup of olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke.
Add cumin seeds and curry powder and swirl for even cooking. Add the chickpeas and toss to coat.
Add the mixture to the rice and mix well.
Serve the basmati chickpea mixture topped with puffed wild rice and dried fruit herb combination. Enjoy!
Drain canned beets in a colander and cut into halves.
If using fresh beets, there are 2 options:
1. Wrap each beet in aluminum foil and roast at 375F for 40 minutes. let cool. peel and cut into 1/4" pcs.
2. Cook beets in boiling water until fork tender (about 40 minutes). Let cool, peel and cut into 1/4" pcs.
Mix all remaining ingredients for the dressing in a separate bowl, pour over beets and toss gently until they are covered.